Tami Vincent from Kneaders Bakery shows us how to make Artichoke Stuffing.
Artichoke Garlic Stuffing
Ingredients: 4 bags Kneaders croutons, 4 tbsp pine nuts, 3 tbsp olive oil, 1½ cup onion, 2 cloves garlic, 4 tbsp sundried tomatoes, 1 cup artichoke hearts, 3 tbsp chopped fresh basil, 3½ cups vegetable stock, 1 tsp salt, 1/2 tsp black pepper, 1 tsp parsley
Instructions: Pre-heat oven to 350. Place kneaders croutons in a large mixing bowl and set aside. In a dry skillet, toast pine nuts over medium heat until golden brown, stirring constantly (about 4 minutes). Add pine nuts to croutons. Heat 2 tablespoons oil in the same skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook for an additional 2 minutes, stirring constantly. Add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper to bowl with croutons and pine nuts. Stir until combined. Transfer crouton mixture to 9x11 baking dish. Drizzle 1 tablespoon oil over the stuffing. Cover and bake for 30 minutes. Remove from oven and top with parsley.
Prep time: 20 minutes
Cook time: 30 minutes
Yields: ten 5 oz servings
Artichoke garlic stuffing tastes great with Italian sausage. Sauté the sausage in medium skillet, then add the onions and garlic.